Saturday, March 3, 2012

Chicago Hot Dogs

What is your first thought that comes to mind when you think of hot dogs? Let me guess---EW? and the idea that many yucky meats are just thrown into wiener-form for us to indulge?

I think your idea of a hot dog has been an unfair outlook for a long long time. The hot dog you need to try is hands down located in Illinois. Recently, for Valentine's Day, we had shipped to us, yes ladies and gents, hot dogs fresh from Portillo's! 10 hot dogs for a whopping $75, but worth every penny.

Lucky for you, I am going to give you a recipe for an imitation Chicago-style hot dog. If you have a distaste for wieners, this may be the solution to your problem.

1 package Hebrew National Hot Dogs (These are the only hot dogs I will eat--they are Kosher Hot Dogs)
Buns (find poppy seed buns! or make some hot dog buns with poppy seeds on them)
Roma Tomatoes
Celery Salt
Sport peppers

What to do:
1. Bring 4qts water to a boil, turn the water down until it stops boiling, or a slight simmer. (Do not cook hot dogs in boiling water)
2. Place desired amount of hot dogs into water and cook uncovered for 20 minutes.
3. While hot dogs are cooking, prepare the condiments:
Tomatoes: cut tomatoes in half through the core. Cut the core out. Slice into 1/4'' slices, approx. 6 per half.
Onion: chop onion coarsely, approx. 1/4'' by 1/4'' pieces
Pickles: cut a pickle into 1/4 pieces
4. Steam the hot dog buns. Do not steam these buns until the hot dogs have been cooked for 20 minutes. Place buns into a ziplock bag and microwave for about 45 seconds.
5. Carefully open bun. Place hot dog into bun with ends curling up. Top with desired condiments in the following order: Mustard, relish, onion, tomato slices, celery salt (one shake per slice), pickle spear and sport peppers.

Notice how this recipe calls for no ketchup? It was weird for me at first too, but mustard only is true Chicago flavor!!

Now go eat yo' wieners!

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